Tajarin al Tartufo

Ingredients

Tajarin pasta

400 grams (fresh)

Unsalted butter

4 tablespoons

Parmesan cheese

100 grams, finely grated

Black truffle

1 small, finely grated

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add the tajarin pasta to the boiling water and cook until al dente, approximately 2-3 minutes. Fresh pasta cooks quickly, so keep a close watch.
3. While the pasta cooks, melt the unsalted butter in a large skillet over medium heat until it becomes bubbly but does not brown.
4. Once the pasta is al dente, drain it but reserve about 1 cup of the pasta water.
5. Add the drained tajarin to the skillet with melted butter, gently tossing to ensure the noodles are evenly coated.
6. Gradually add the finely grated Parmesan cheese and a splash of the reserved pasta water, stirring continuously until the cheese melts and envelops the pasta in a creamy sauce.
7. Season to taste with salt and freshly cracked black pepper, adjusting as necessary for flavor.
8. Plate the pasta into warm bowls, finishing each serving with a generous sprinkle of finely grated black truffle for an aromatic, luxurious touch.
9. Optional: Garnish with chopped fresh parsley for added color and freshness.